Method of preserving grease.



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SOPI-IUS FENGER, 0F NAKSKOV, DENMARK.

METHOD OF PRESERVING GREASE.

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To all whom it may concern:

Be it known that I, SOPHUS Fnnenn, a citizen of the Kingdom of Denmark,and residing in the 'city of Nakskov, Denmark, have invented a new anduseful Method of Preserving Grease; and I do hereby declare thefollowing to be a full, clear, and exact description of the same.

This invention relates to a method. of making a mixture of grease, whichis exceedingly well adapted for animal food, lubrication and the like,and which does not become rancid even after several months. This methodof making the mixture of grease (which mixture consists partially ofanimal and partially of vegetable grease) is carried out as follows:-The solid animal grease-substances are separately melted at theirrespective melting points, and treated by stirring with a small quantityof alkali, potassium hydroxid (KOl-L) or sodium hydroxid (NaOH)dissolved in a small quantity of water, the mixture being steadily keptat such a temperature that it is liquid. Referring to carrying out thisprocess with specific substances, lard mixed with palmitin, the degreeof acid of a sample is first ascertained. If the animal grease isentirely neutral (which very rarely happens), the operator as a firststep adds thereto 10 centigr. of the alkali for each kilogr. of grease.Then the whole quantity of grease is melted at a low temperature (forinstance, 40 (3.), and when the melting is completed, there is added anaqueous solution of one part of potassium hydroxid and two parts ofsodium hydroxid, sufficient to neutralize the ascertained free sebacicacid, and, in addition thereto such a quantity of KOH and NaOH thatthere will be present one-third more thereof than is necessary forneutralization of the ascertained free fatty or aliphatic acids, 2'. 6.,acids of the general formula CnHQnd-IOOOH. The melted mass is slowlystirred and kept at a temperature of (about) 37 C. for about 24; hourswhereupon the excess of alkali in the mixture, and which has not yetformed a neutral soap, is neutralized with muriatic acid. There wouldnaturally occur, in this operation, the formation of soap and glycerin,but this action is prevented almost entirely because a small quantity ofalkali acting at a temperature at which the mixture of fats is keptfluid, neutralizes the free sebacic acids and the molecules of fat,

Specification of Letters Patent. Patented Jung 13, 1911 Applicationfiled June 6, 1907.

Serial No. 377,508.

which have already been attacked, but no time is left for the addedsmall quantity of alkali to act upon the unattacked molecules of fat.The acid degree of the fats is ascertained beforehand and a suitableamount of alkali is added for neutralizing. Any surplus of alkali isneutralized by means of muriatic acid. The vegetable grease substanceheated separately at any desired temperature, is added, in suflicientquantity to keep the mixture in a thick honey-like state. As vegetablegrease arachis oil is generally used. After partial cooling, there isadded a small quantity, (as a rule 1.5-3 of sapo-butyraceous (buttersoap, a yellowish white and hard soap made of butter and sodiumhydroxid), to increase the Viscosity of the mass, and then the wholemixture is slowly cooled down to a temperature of about 4l5 (1, at whichdegree it is kept for about 24; hours. The mixture is then ready for useand, when mixed with milk is used as a food for pigs and calves.

The substances obtained by the above mentioned treatment areconsiderably more lasting than in their original state, and can, asalready mentioned, be kept for months without becoming rancid.

I claim q 1. The method of preserving grease, which consists in treatinga solid animal grease, at its melting temperature with an aqueous alkalisolution suflicient in quantity to neutralize the free aliphatic acid;adding thereto one-third more of the alkali solution; stirring themixture while maintaining its temperature for 24 hours at substantially37 0.; neutralizing the excess of alkali with muriatic acid; addingsufficient melted vegetable grease to maintain the mixture in ahoney-like state; partially cooling the mixture and introducing thereinabout 1.5% to 3% of butter soap; slowly cooling the whole mixture toabout 4 C. and maintaining it at that degree for about 24: hours.

2. The method of preserving grease, which consists in treating a solidanimal grease, such as lard, at its melting point wlth an aqueoussolution of one part potassium hydroxid and two parts sodium hydroxid insufficient quantity to neutralize the ascertained free aliphatic acid,and then adding thereto one-third more of the said alkali solution;slowly stirring the melted mass at a temperature of about 87 (1, andneutralizing with muriatic acid any excess of alkali in the mixture;combining therewith a separately heated vegetable grease, such aspalmitin, adding sufiicient of butter-soap to keep the mixture viscous,then cooling down and maintaining the entire mass for about 2% hours ata temperature of about 4 to neutralize any free alkali in the mixture;adding suflicient melted vegetable grease to keep the Whole in a thick,honey-like state, combining therewith 1.5% to 3% of buttersoap, andmaintaining the Whole for Ql hours at a temperature of about l to 5 C.

In testimony whereof, I have signed my name to this specification in thepresence of tWo subscribing Witnesses.

SOPHUS FENGER. Witnesses:

H. FLEisoHER, L. STUB.

Copies of this patent may be obtained for five cents each, by addressingthe Commissioner of Patents, Washington, I). C.

